Saturday, July 30, 2016

{soups-salads-and-salad-dressings} Overnight Layered Lettuce Salad


Overnight Layered Lettuce Salad Recipe

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida
TOTAL TIME: Prep: 20 min. + chillingYIELD:16 servings


  • 1 medium head iceberg lettuce, torn
  • 1 medium green pepper, chopped
  • 1 small sweet red pepper, chopped
  • 1 medium onion, sliced and separated into rings
  • 2 cups frozen peas (about 10 ounces)
  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • 1 cup (4 ounces) shredded cheddar cheese
  • 12 bacon strips, cooked and crumbled
  • 3/4 cup dried cranberries


  • 1. In a 4-qt. or 13x9-in. glass dish, layer the first five ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover.
  • 2. Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight. Yield: 16 servings (1 cup each).

Nutritional Facts

1 cup: 206 calories, 16g fat (4g saturated fat), 19mg cholesterol, 250mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 5g protein

Source: Taste of Home


Rhonda in MO


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Another Great Group of *~ Beth ~*



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